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This is an overhead vertical image of a chocolate muffin with a teal muffin liner. The muffin is topped with crushed oreos. The muffin sits on a white surface with crushed oreos on the whit surface above the muffin. Recipe
GF Gluten-Free VG Vegetarian NF Nut-Free

20-Min Double Chocolate Oreo Muffins

Oreo muffins are full of rich chocolate and crunchy Oreos. Made with wholesome oat flour, they’re perfect for a sweet breakfast or snack.

Recipe by:
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Prep: 10 minCook: 15 minTotal: 25 min
Servings: 12 muffins 1x

Ingredients

  • 1/2 cup unsalted butter, melted
  • 1/2 cup agave nectar, honey or maple syrup
  • 2 eggs
  • 1/4 cup milk (any milk works)
  • 1 teaspoon vanilla extract
  • 1 1/3 cup oat flour
  • 1/4 cup coconut sugar
  • 1/3 cup cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips
  • 12 Oreos crushed (about 1 cup)(I used gluten free Oreos)

Instructions

  1. Preheat oven to 350F.
  2. In a large bowl, whisk the wet ingredients: melted butter, agave nectar, eggs, milk, and vanilla extract. Mix until well combined.
    This is an overhead horizontal image of a large white bowl with milk, eggs, and melted butter in it.

  3. Add the dry ingredients to the bowl: oat flour, coconut sugar, cocoa powder, baking powder, and salt. 
    This is an overhead horizontal image of wet ingredients with dry ingredients on top. The white bowl is on a white marble surface. A whisk with a black handle is in the bowl and pointing to the top left corner of the image.

  4. Mix again until the batter is combined, nice and chocolatey.
    This is an overhead horizontal image of chocolate batter in a white bowl. The white bowl is on a white marble surface. A whisk with a black handle is in the bowl and pointing to the top left corner of the image.
  5. Crush the Oreos into small pieces, either by hand or in a food processor. I like to add the cookies to a gallon plastic baggie and smash them with my fist.

  6. Add most of the crushed Oreos to the muffin batter along with the chocolate chips and gently fold them in.
    This is a horizontal image of a side view of a large white bowl with chocolate batter and crushed oreos in it. The white bowl sits on a white marble surface.

  7. Line the muffin tin with parchment paper liners. Using a spoon or scoop, fill each muffin cup about 3/4 of the way full with batter. Sprinkle a few more pieces of crushed Oreos on top of each muffin.
    This is an overhead horizontal image of silver muffin tin on a white surface. Chocolate batter is in muffin liners with crushed oreos is in each muffin cup.

  8. Bake the muffins for around 15-20 minutes or until a toothpick inserted in the center comes out clean. Be careful not to over bake, as this can dry out the muffins. 15 minutes is the sweet spot for my oven. 
    This is an overhead horizontal image of silver muffin tin on a white surface. Chocolate muffins have teal liners around them and have crushed oreos in each muffin cup.

  9. Remove the muffin tin from the oven and let the muffins cool in the tin for a few minutes. Then, transfer them to a wire rack to cool completely.

  10. Once the muffins are cool, you can enjoy them immediately or store them in an airtight container at room temperature for a few days.

Nutrition Info:

  • Serving Size: 1 muffin
  • Calories: 262
  • Sugar: 24.7g
  • Sodium: 189mg
  • Fat: 10.5g
  • Saturated Fat: 5.2g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 39.6g
  • Fiber: 2.3g
  • Protein: 4.6g
  • Cholesterol: 38mg
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